BetterLTC aims to enhance the dining experience for older adults in residential care settings by developing a nutritious and appealing menu. The project focuses on refining a 6-week menu that caters to the dietary needs and preferences of older adults, ensuring balanced nutrition while considering common dietary restrictions such as low sodium, diabetic-friendly, celiac, and heart-healthy options. The goal is to design a menu that not only meets nutritional guidelines but also incorporates variety and flavor to improve meal satisfaction and overall well-being. Students will apply their knowledge of nutrition, gerontology, and culinary arts to develop a comprehensive menu plan, drawing on the resources provided by the company's food supplier and budgetary commitments. This project provides an opportunity to understand the unique challenges faced by older adults in residential care and to create practical solutions that can be implemented in real-world settings.

The project deliverables include a detailed menu plan for 6 weeks, complete with breakfast, lunch, dinner, and snack options. Each menu item should include nutritional information and accommodate common dietary restrictions. Additionally, a report explaining the rationale behind the menu choices and how they meet the nutritional needs of older adults will be required. The final presentation should include a visual representation of the menu and a brief explanation of the implementation process.